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| Dedication | |
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| Preface to the First Edition | |
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| Preface to the Nineteenth Edition | |
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| Features of the Nineteenth Edition | |
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| Dietary Reference Intakes (DRIs) | |
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| Macronutrients: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs) | |
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| Amino Acids: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs) | |
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| Vitamins: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs) | |
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| Vitamins: Estimated Average Requirements (EARs) | |
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| Vitamins: Tolerable Upper Intake Levels (ULs) | |
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| Elements: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs) | |
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| Elements: Estimates Average Requirements (EARs) | |
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| Elements: Tolerable Upper Intake Levels (ULs) | |
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| Electrolytes and Water: Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs) | |
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| Estimated Energy Requirements (EERs) for Men and Women 30 Years of Age | |
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| Acceptable Macronutrient Distribution Ranges | |
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| Daily Values (DVs) for Nutrition Labeling | |
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| Food Component Definitions | |
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| Amino Acids and Pathways of Utilization | |
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| Abbreviations and Symbols | |
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| Reference Codes | |
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| Heat, Weight, and Volume Conversions | |
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| Gram-Ounce Equivalents | |
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| Main Database For The Composition Of Foods | |
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| Beverages | |
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| Candy | |
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| Cereals and Grains, Cooked | |
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| Cereals, Ready-To-Eat | |
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| Cheese, Cheese Products, and Cheese Substitutes | |
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| Creams and Creamers (Cream Substitutes) | |
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| Desserts | |
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| Eggs, Egg Dishes, and Egg Substitutes | |
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| Entrees and Meals | |
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| Fast Foods and Restaurant Foods | |
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| Fats, Oils, Shortenings, and Spreads | |
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| Fish and Seafood | |
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| Flour, Meals, and Grain Fractions | |
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| Fruit and Vegetable Juices and Juice Drinks | |
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| Fruits | |
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| Grain- and Vegetable-Based Snack Foods | |
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| Grain Products | |
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| Infant, Junior, and Toddler Foods | |
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| Meats | |
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| Meats, Luncheon and Snack | |
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| Meat Substitutes, Tofu, and Related Soy Products | |
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| Milks, Milk Beverages, and Yogurt | |
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| Nuts and Seeds | |
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| Poultry | |
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| Salad Dressings | |
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| Sauces, Gravies, and Condiments | |
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| Soups | |
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| Spices, Herbs, and Flavorings | |
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| Sugars, Syrups, and Other Sweeteners | |
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| Vegetables and Vegetable Dishes | |
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| Miscellaneous Food Ingredients | |
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| Special Dietary Foods | |
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| Supplementary Databases For The Composition Of Foods | |
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| Alcohol, Ethyl (Ethanol) | |
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| Amines: Histamine | |
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| Serotonin | |
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| Tryptamine | |
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| Tyramine | |
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| Amino Acids | |
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| Caffeine and Theobromine | |
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| Carotenoids: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene | |
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| Zeaxanthin | |
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| Coenzyme Q (Ubiquinone) | |
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| Dietary Fiber Components: Lignin and Pectin | |
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| Fatty Acids: Omega-3 Fatty Acids | |
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| Trans Fatty Acids | |
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| Flavonoids: Anthocyanins | |
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| Flavan-3-ols: Catechins | |
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| Flavan-3-ols: Theaflavins and Thearubigins | |
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| Flavones (Apigenin and Luteolin) | |
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| Flavonols | |
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| Flavanones | |
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| Proanthocyanidins (polymers of flavan-3-ols) | |
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| Isoflavones (Daidzein, Genistein, and Glycitein) | |
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| Coumesterol, Formononetin, and Biochanin A | |
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| Glutathione | |
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| Gluten | |
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| Minerals: Fluoride | |
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| Iodine | |
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| Molybdenum | |
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| Plant Acids: Oxalic Acid | |
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| Phytic Acid | |
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| Salicylic Acid Plant Sterols: Phytosterols | |
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| Beta-Sitosterol, Stigmasterol, and Campesterol | |
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| Index of Food Names | |
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| Abbreviated Table of Contents | |